We saved the pulp left over from juicing cucumbers for my ice cube project. The cucumber pulp has a beautiful texture and reminded me of porridge. So, I took my cue and made cucumber porridge. I warmed up the cucumber pulp and folded in crème fraîche, seasoned it with a bit of salt, swirled in a knob of butter, and finished it off with some grated Parmigiano-Reggiano cheese. In the bowl, I topped the porridge with a 13-minute egg coated with kimchi flour. Aki didn’t even get to try it. I foresee a lot more cucumber porridge in my future.
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